Gingerbread parfait with punch plum compote

COOK TIME
40 mins

TOTAL TIME
580 mins

Ingredients

Directions

1. 1

   For the parfait, mix 175 g sugar and gingerbread spice. Cream eggs, milk and gingerbread-sugar-mix with the whisks of the mixer. Whisk the mixture in a hot water bath (it must not boil!) with the whisks until it becomes thick and creamy. Let it cool down and stir more often.

2. 2

   Cut the gingerbread into pieces (approx. 1 x 1 cm). Line a box form (10 x 24 cm) with foil. Whip cream until stiff and fold into the cooled egg mixture. Then fold in 3⁄4 of the gingerbread pieces. Fill the parfait mixture into the mould, smooth it down and spread the remaining gingerbread on top. Cover the parfait with foil and place in the freezer for 8-10 hours.

3. 3

   For the compote, pour the plums into a sieve and collect the juice. Caramelise 2 tablespoons of sugar in a pot until golden. Deglaze with wine and juice, add cinnamon and aniseed and simmer until the caramel is dissolved. Stir starch with 3 tbsp. water until smooth. Stir into the juice and simmer for about 2 minutes while stirring. Add the plums, remove the pan from the heat and let the compote cool down.

4. 4

   Let the parfait thaw for about 10 minutes before serving. Turn out of the mould, remove foil. Cut parfait into slices and serve with compote.

Nutrition Facts

KCAL
270 kcal

CARBS
33 g

FATS
11 g

PROTEINS
4 g